Recipes & Tips:
Lemon Pepper and Parmesan Potato Tots
Makes 24 Potato Tots
Cooking Time 50 Minutes | Prep Time 30 Minutes| Cooling Time 60 Minutes
4 EarthFresh Potatoes, Best for Mashing
1 tbsp. (15mL) Club House Signature Blend Lemon & Herb Seasoning
1 tbsp. (15 mL) minced garlic
¼ cup (60 mL) grated parmesan cheese
Preheat oven to 350°F (177°C).
Wash, dry, and cut the potatoes into small even pieces. In a large pot place the potatoes into cold salted water and bring to a boil. Reduce heat and cook potatoes until fork tender, roughly seven to ten minutes. Remove and strain water from the potatoes. Set aside, allowing potatoes to completely cool.
Using a box grater, shred the cooled potatoes into a large bowl, add the Club House Signature Blend Lemon & Herb Seasoning, minced garlic and grated parmesan. Stir all ingredients together.
On a flat surface roll the mixture into a ball, cover it with plastic wrap and refrigerate for one hour. Remove the mixture from the refrigerator; roll each tot into a cylinder about one inch (2.5 cm) in diameter.
Transfer the Potato Tots to a parchment paper lined baking sheet and place back into the pre-heated oven to bake for 30-40 minutes, turning once.
Remove the cooked Potato Tots from the oven and transfer to a serving platter and serve warm alongside your favourite dipping sauce.
For storage, use a parchment lined air-tight container. The Potato Tots can be stored in the refrigerator for up to three days. Unused portions can be frozen for up to three months.